Theobroma Cacao
Chocolate is Very Dangerous For Your Dog
If your doggie could talk I am sure he would tell you he or she loves chocolate.
Unfortunately chocolate is very dangerous and toxic for your dog. It is a wise practice to not give the sweet treat to your best friend. How much chocolate can the animal eat before showing the symptoms of the drug Theobromine, which is the offensive ingredient.
What is Theobromine?
*Theo·bro·mine pronunciation is th–br-mn, -mn, a noun and the description is a bitter alkaloid closely related to caffeine that occurs especially in *Cacao Beans which is the dried partly fermented fatty seeds of a So. American evergreen tree (Theobroma cacao of the family Sterculiaceae) that are used in making cocoa, chocolate, and Cocoa Butter — called also Cacao Bean, cocoa bean and is used as a diuretic, myocardial stimulant, and vasodilator. Now does that sound like anything you would want to give to your doggie? No way, give him a piece of cheese or a carrot.
If you dog accidentally eats your whole solid chocolate Easter bunny, the reaction will depend on the size of your dog, and your dog’s responsiveness, and the amount of theobromine in the bunny. Most definitely your dog will get very sick if he eats too much chocolate. So, remember to put the sweet stuff out of his or her reach.
These are the allowed amounts of chocolate containing theobromine from my research.
- 1 ounce Milk Chocolate for every 1 pound of a dog’s weight.
- 1 ounce Semi-sweet chocolate for every 3 pounds of a dog’s weight.
- 1 ounce Baker’s chocolate for every 9 pounds of a dog’s weight.
Supported by these measurements the ingestion of a two ounce serving of Baker’s chocolate poses a risk of adverse reaction to a fifteen pound dog, while two ounces of milk chocolate may only cause mild digestive symptoms in the same animal. Your pet dog will not understand why his tummy is hurting and upset. The following are the outward symptoms of chocolate poisoning:
Xanthine compounds like theobromine target the peripheral nerves, central nervous system, and cardiovascular system. Theobromine, like caffeine, is a diuretic so if your dog ingests excessive amounts of chocolate high in theobromine, your dog will be vomiting,urinating often and in larger amounts than normal. He or she will develop diarrhea, and become very irritable and excitable. Your pets heart rate will race and he probably will show signs of muscle tremors. This is too horrible to imagine in your little friend.
Is there a antidote for chocolate poisoning?
There is no known antidote to xanthine or theobromine poisoning in dogs. However, there are a number of ways to counteract or lessen their conflicting effects both immediately and for the duration. Please notify your veterinarian as soon as you realize what has happened if your dog eats too much chocolate. He may administer activated charcoal to restrain the absorption of the poison. A drug used to treat or prevent convulsions may be given to control the neurological side effects. Other treatments such as oxygen therapy, intravenous medicine and drinking water and other fluids will probably be prescribed by your vet to protect the precious pooches heart. Even in small amounts if eaten by your dog, this could cause diarrhea, the treatment is lots of liquids to keep the animal hydrated. These symptoms can last from 12 to up to 48 hours. So, if your doggie eats too much chocolate, and shows symptoms of poisoning, please call your veterinarian immediately, he is trained to administer the correct treatment. Chocolate is comfort food for humans, and we love it, your dog will love it also, but it will make him or her very very sick. As a rule, don’t give ANY chocolate to your pet, it is just TOO risky
* “Theobromine” Dictionary Resources at Merriam-Webster * “Cacao” Dictionary Resources at Merriam-Webster.
About the Author
Linda McRae is a writer who likes to write about her pets. I have many tips to care for your pet on my websites about my love for Basset Hounds, they are the cutest animals, and I have rescued three of them! I love all animals and want them always to be safe, healthy, and happy. Love your animals and they will return that love many times over! You can visit my website at I Luv Basset Hounds and you will find tips to train our stubborn breed that we love so very much.
Theobroma cacao
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Cacao Photo Mugs Cocoa (or chocolate) plant bearing fruit THEOBROMA CACAO …. |
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Plant/theobroma Cacao Photo Mugs The fruit of the cocoa (or chocolate) plant THEOBROMA CACAO …. |
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Plant/theobroma Cacao Photo Mugs The fruit of the cocoa (or chocolate) plant THEOBROMA CACAO …. |
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Cocoa Butter 8oz $4.99 Cocoa Butter is an all-natural vegetable fat derived from cocoa beans. Also called Theobroma oil, Cocoa Butter is one of the most stable fats known and has a very mild chocolate flavor and aroma. Christopher Columbus is believed to have brought the first cocoa beans back to Europe as part of the treasures of the New World…. |
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DaVinci Labs – Thermo-Set $29.50 A Dietary Supplement to Support Weight Management and Healthy Cortisol Function* ThermoSet® is designed to address those factors that may contribute to weight gain, such as energy level, hormone balance, slow fat burning and stress. * it contains a full complement of natural plant extracts to help manage hunger, control cravings, maintain blood sugar levels within normal range, and support prope… |
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Navitas Naturals Organic Raw Cacao Powder, Mayan Superfood, 16-Ounce Pouches (Pack of 2) $24.50 King of cacao. Raw chocolate – the new red wine. Cacao is increasingly being consumed for its nutritive and health enhancing properties as it has been in many cultures for thousands of years. Cocoa beans (theobroma cacao/raw chocolate) are the source for all chocolate and cocoa products. Our certified organic, raw cacao is the premium criollo variety. Theobroma literally means food of the goods – … |
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Navitas Naturals Organic Raw Chocolate Nibs, King of Cacao 16 Ounce Pouch (Pack of 2) $23.60 Navitas Naturals organic raw chocolate nibs are the partially ground cacao beans that are the natural source of all chocolate products. With their crunchy texture and intense flavor, the cacao nibs are healthy, gourmet, and a delicious addition to all kinds of treats. From adding them into a brownie batter, sprinkling on ice cream, or even just tossing into a trail mix, there is virtually no wrong… |
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Navitas Naturals Organic Raw Chocolate Nibs Mayan Superfood, 10 Pound Bag $123.08 Navitas Naturals organic raw chocolate nibs are the partially ground cacao beans that are the natural source of all chocolate products. With their crunchy texture and intense flavor, the cacao nibs are healthy, gourmet, and a delicious addition to all kinds of treats. From adding them into a brownie batter, sprinkling on ice cream, or even just tossing into a trail mix, there is virtually no wrong… |
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The Chocolate Tree: A Natural History of Cacao $17.21 Young provides an overview of the fascinating natural and human history of one of the world’s most intriguing commodities: chocolate. Cultivated for over 1,000 years in Latin America and the starting point for millions of tons of chocolate annually consumed worldwide, cacao beans have been used for beverages, as currency, and for regional trade. After the Spanish brought the delectable secre… |
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Flora Of Suriname, including: Kapok, Theobroma Cacao, Cashew, Genipa Americana, Manilkara Bidentata, Platonia, Chlorocardium Rodiei, Couroupita … Avicennia Germinans, Tabebuia Serratifolia $16.97 Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Hephaestus Books continues to increase in scope and dimension, more licensed and public domain content is being added. We belie… |
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Botanica Linen Theobroma Cacao Pillow $130 -Inspired by 17th century Botanical engravings |
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Cocoa Powder Cert. Organic (Theobroma cacao) 1 lb: C $14.57 This is Starwest’s nitrogen-flushed double wall silverfoil pack. This is dark Indonesian cocoa powder. Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao. Cacao is a Mayan word, not an Aztec word. The Aztecs, who rose to power hundreds of years after the Mayan collapse, called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the ancestral Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered Cacahuatl to be aphrodisiac. Cacao was named Theobroma by Linnaeus, the word meaning ‘food of the gods.’ The fruit of the cacao tree is a huge berry, the cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. http://www.robwildridge.pwp.blueyonder.co.uk/MAKING.HTM: There are three main products from cocoa: cocoa powder, plain chocolate and milk chocolate. The first few stages are the same for both cocoa powder and chocolate. Fermentation and drying, and often roasting are usually performed in the country where the cocoa was grown. Fermentation Beans removed from the pods are left to ferment for 5-6 days. This is usually at a raised temperature (45-50°C). The seeds germinate and die. Drying For 1-2 weeks the beans are left on mats or trays in the sun to dry, during this process they loose approximately half their weight, while the enzyme action from the fermentation continues. Roasting The beans are roasted for 1-2 hours at 99-104°C for chocolate or 116-121°C for cocoa powder. This process helps to develop the flavour and aroma. Winnowing The beans have their shells removed by a cracking and fanning process, producing ‘cocoa nibs’. Dutching (alkalizing) This process was invented by the Dutchman Van Houten, cocoa nibs are heated with potassium or sodium carbonates before the grindng process to improve the ease with which the resulting cocoa mixes. This process also weakens the flavour and darkens the drink, and is not used by all manufactures. Grinding The nibs are then ground to produce waht is known as chocolate liquor. It is here that the paths for cocoa powder and chocolate split. Cocoa Dutching This step is more or less required to make cocoa properly, but is identical to the Dutching step above. Pressing The Chocolate is pressed to remove the fat. This was originally done by boiling and skimming, but Van Houten produced a hydraulic press, which was far more efficient. After the grinding pr |
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Cocoa Powder Cert. Organic (Theobroma cacao) 4 oz: C $6.53 Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao. Cacao is a Mayan word, not an Aztec word. The Aztecs, who rose to power hundreds of years after the Mayan collapse, called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the ancestral Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered Cacahuatl to be aphrodisiac. Cacao was named Theobroma by Linnaeus, the word meaning ‘food of the gods.’ The fruit of the cacao tree is a huge berry, the cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. http://www.robwildridge.pwp.blueyonder.co.uk/MAKING.HTM:There are three main products from cocoa: cocoa powder, plain chocolate and milk chocolate. The first few stages are the same for both cocoa powder and chocolate. Fermentation and drying, and often roasting are usually performed in the country where the cocoa was grown.FermentationBeans removed from the pods are left to ferment for 5-6 days. This is usually at a raised temperature (45-50°C). The seeds germinate and die.DryingFor 1-2 weeks the beans are left on mats or trays in the sun to dry, during this process they loose approximately half their weight, while the enzyme action from the fermentation continues. RoastingThe beans are roasted for 1-2 hours at 99-104°C for chocolate or 116-121°C for cocoa powder. This process helps to develop the flavour and aroma.WinnowingThe beans have their shells removed by a cracking and fanning process, producing ‘cocoa nibs’. Dutching (alkalizing)This process was invented by the Dutchman Van Houten, cocoa nibs are heated with potassium or sodium carbonates before the grindng process to improve the ease with which the resulting cocoa mixes. This process also weakens the flavour and darkens the drink, and is not used by all manufactures. Grinding The nibs are then ground to produce waht is known as chocolate liquor. It is here that the paths for cocoa powder and chocolate split.CocoaDutchingThis step is more or less required to make cocoa properly, but is identical to the Dutching step above. PressingThe Chocolate is pressed to remove the fat. This was originally done by boiling and skimming, but Van Houten produced a hydraulic press, which was far more efficient. After the grinding process there is approximately 53% cocoa butter, this is reduced to 27% by pressing. The cocoa cake and cocoa butter are used in the production of chocolate, although cocoa butter is o |
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Cocoa (Cacao) Nibs Cut & Sifted Cert. Organic (Theobroma cacao) 1 lb: C $25.04 Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao. Cacao is a Mayan word, not an Aztec word. The Aztecs, who rose to power hundreds of years after the Mayan collapse, called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the ancestral Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered Cacahuatl to be aphrodisiac. Cacao was named Theobroma by Linnaeus, the word meaning ‘food of the gods.’ The fruit of the cacao tree is a huge berry, the cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. http://www.robwildridge.pwp.blueyonder.co.uk/MAKING.HTM: There are three main products from cocoa: cocoa powder, plain chocolate and milk chocolate. The first few stages are the same for both cocoa powder and chocolate. Fermentation and drying, and often roasting are usually performed in the country where the cocoa was grown. Fermentation Beans removed from the pods are left to ferment for 5-6 days. This is usually at a raised temperature (45-50°C). The seeds germinate and die. Drying For 1-2 weeks the beans are left on mats or trays in the sun to dry, during this process they loose approximately half their weight, while the enzyme action from the fermentation continues. Roasting The beans are roasted for 1-2 hours at 99-104°C for chocolate or 116-121°C for cocoa powder. This process helps to develop the flavour and aroma. Winnowing The beans have their shells removed by a cracking and fanning process, producing ‘cocoa nibs’. Dutching (alkalizing) This process was invented by the Dutchman Van Houten, cocoa nibs are heated with potassium or sodium carbonates before the grindng process to improve the ease with which the resulting cocoa mixes. This process also weakens the flavour and darkens the drink, and is not used by all manufactures. Grinding The nibs are then ground to produce waht is known as chocolate liquor. It is here that the paths for cocoa powder and chocolate split. Cocoa Dutching This step is more or less required to make cocoa properly, but is identical to the Dutching step above. Pressing The Chocolate is pressed to remove the fat. This was originally done by boiling and skimming, but Van Houten produced a hydraulic press, which was far more efficient. After the grinding process there is approximately 53% cocoa butter, this is reduced to 27% by pressing. The cocoa cake and cocoa bu |
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The Chocolate-Plant: Theobroma Cacao and Its Products … $16.42 This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR’d book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. |
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The Chocolate-Plant (Theobroma Cacao) and Its Products .. $16.42 This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. |
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The Chocolate-Plant (Theobroma Cacao) and Its Products $16.42 This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. |
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20x 20 Linen Theobroma Cacao Pillow from the Botanica Collection by Koko Company $100 20x 20 Linen Theobroma Cacao Pillow from the Botanica Collection by Koko Company The perfect medley of pink and green! Inspired from 17th century prints, this botanical beauty is a debut design from design house Koko’s Spring 2010 collection. Great for a sun room, living room or as an over-sized pillow on the bed. One-sided print. 20″ x 20″ with a poly insert & piping. 3-5 business days to ship out and receive tracking. by Koko Company |
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Koko Company 91801 Botanica Pillow 20X20 Linen Theobroma Cacao Print. $130 Hands down Koko Company designs the most unique modern bedding and pillows. An exquisite array of shapes and colors mixes seamlessly to create bold styles and motifs that are unrivaled by any other designer. These are unique individualistic pieces that you will be sure to enjoy for years to come. Among Koko Company s unique design characteristics are exquisite saturated colors and the frequent us of embroidered detailing throughout the line. Not only does the Koko Company line feature a unique design aesthetic the line is also superb in its quality. Koko Company s use of natural fibers and no hard elements such as buttons or zippers embodies the spirit of both design and comfort. Daybed dreams inspired by 17th century Botanical engravings. Construction Material: linen |
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Byttnerioideae : Theobroma Cacao, Cupuau, Ayenia, Waltheria Indica, Keraudrenia $7.62 No Synopsis Available |
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Cocoa Powder Dutch Process (10-12% Cocoa Butter) Cert. Organic, Fair Trade Cert. (Theobroma cacao) 1 lb: K $13.77 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. This is 10-12% cocoa butter cocoa powder. With a serving of 1 Tbsp., total fat is 1.5 grams. Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao. Cacao is a Mayan word, not an Aztec word. The Aztecs, who rose to power hundreds of years after the Mayan collapse, called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the ancestral Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered Cacahuatl to be aphrodisiac. Cacao was named Theobroma by Linnaeus, the word meaning ‘food of the gods.’ The fruit of the cacao tree is a huge berry, the cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. http://www.robwildridge.pwp.blueyonder.co.uk/MAKING.HTM: There are three main products from cocoa: cocoa powder, plain chocolate and milk chocolate. The first few stages are the same for both cocoa powder and chocolate. Fermentation and drying, and often roasting are usually performed in the country where the cocoa was grown. Fermentation Beans removed from the pods are left to ferment for 5-6 days. This is usually at a raised temperature (45-50°C). The seeds germinate and die. Drying For 1-2 weeks the beans are left on mats or trays in the sun to dry, during this process they loose approximately half their weight, while the enzyme action from the fermentation continues. Roasting The beans are roasted for 1-2 hours at 99-104°C for chocolate or 116-121°C for cocoa powder. This process helps to develop the flavour and aroma. Winnowing The beans have their shells removed by a cracking and fanning process, producing ‘cocoa nibs’. Dutching (alkalizing) This process was invented by the Dutchman Van Houten, cocoa nibs are heated with potassium or sodium carbonates before the grindng process to improve the ease with which the resulting cocoa mixes. This process also weakens the flavour and darkens the drink, and is not used by all manufactures. Grinding The nibs are then ground to produce waht is known as chocolate liquor. It is here that the paths for cocoa powder and chocolate split. Cocoa Dutching This step is more or less required to make cocoa properly, but is identical to the Dutching step above. Pressing The Chocolate is pressed to remove the fat. This was ori |
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Cocoa Powder Dutch Process (10-12% Cocoa Butter) Cert. Organic, Fair Trade Cert. (Theobroma cacao), 25 lb box: K $292.62 This is 10-12% cocoa butter cocoa powder. With a serving of 1 Tbsp., total fat is 1.5 grams. Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao. Cacao is a Mayan word, not an Aztec word. The Aztecs, who rose to power hundreds of years after the Mayan collapse, called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the ancestral Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered Cacahuatl to be aphrodisiac. Cacao was named Theobroma by Linnaeus, the word meaning ‘food of the gods.’ The fruit of the cacao tree is a huge berry, the cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. http://www.robwildridge.pwp.blueyonder.co.uk/MAKING.HTM: There are three main products from cocoa: cocoa powder, plain chocolate and milk chocolate. The first few stages are the same for both cocoa powder and chocolate. Fermentation and drying, and often roasting are usually performed in the country where the cocoa was grown. Fermentation Beans removed from the pods are left to ferment for 5-6 days. This is usually at a raised temperature (45-50°C). The seeds germinate and die. Drying For 1-2 weeks the beans are left on mats or trays in the sun to dry, during this process they loose approximately half their weight, while the enzyme action from the fermentation continues. Roasting The beans are roasted for 1-2 hours at 99-104°C for chocolate or 116-121°C for cocoa powder. This process helps to develop the flavour and aroma. Winnowing The beans have their shells removed by a cracking and fanning process, producing ‘cocoa nibs’. Dutching (alkalizing) This process was invented by the Dutchman Van Houten, cocoa nibs are heated with potassium or sodium carbonates before the grindng process to improve the ease with which the resulting cocoa mixes. This process also weakens the flavour and darkens the drink, and is not used by all manufactures. Grinding The nibs are then ground to produce waht is known as chocolate liquor. It is here that the paths for cocoa powder and chocolate split. Cocoa Dutching This step is more or less required to make cocoa properly, but is identical to the Dutching step above. Pressing The Chocolate is pressed to remove the fat. This was originally done by boiling and skimming, but Van Houten produced a hydraulic press, which was far more efficient. After the grinding process there |
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Cocoa (Cacao) Nibs Cert. Organic, Fair Trade Cert. (Theobroma cacao), 1 lb: K $16.2 The nibs are made by roasting and breaking the cocoa beans into its naturally grown segments which are about 1 to 3 mm in diameter. The nibs are cleaned and calibrated. They can then be used in various baking applications as a crunchy cocoa ingredient. To make 1 kg (2.2 pounds) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next they are cracked and then de-shelled by a “winnower”. The resulting pieces of beans are called nibs. They are usually sold in small packages at specialty stores and markets to be used in cooking, snacking and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. |
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Cocoa (Cacao) Nibs Cert. Organic, Fair Trade Cert. (Theobroma cacao), 25 lb box: K $344.25 The nibs are made by roasting and breaking the cocoa beans into its naturally grown segments which are about 1 to 3 mm in diameter. The nibs are cleaned and calibrated. They can then be used in various baking applications as a crunchy cocoa ingredient. To make 1 kg (2.2 pounds) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next they are cracked and then de-shelled by a “winnower”. The resulting pieces of beans are called nibs. They are usually sold in small packages at specialty stores and markets to be used in cooking, snacking and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. |
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The Chocolate Tree: A Natural History of Cacao $28.55 Young provides an overview of the fascinating natural and human history of one of the world’s most intriguing commodities: chocolate. Cultivated for over 1,000 years in Latin America and the starting point for millions of tons of chocolate annually consumed worldwide, cacao beans have been used for beverages, as currency, and for regional trade. After the Spanish brought the delectable secret of the cacao tree back to Europe in the late 16th century, its seeds created and fed an insatiable worldwide appetite for chocolate." The Chocolate Tree" chronicles the natural and cultural history of "Theobroma cacao" and explores its ecological niche. Tracing cacao’s journey out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests, Young describes the production of this essential crop, the environmental price of Europeanized cultivation, and ways that current reclamation efforts for New World rain forests can improve the natural ecology of the cacao tree. Amid encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves, Young identifies a tiny fly that provides a vital link between the chocolate tree and its original rain forest habitat. This discovery leads him to conclude that cacao trees in cultivation today may have lost their original insect pollinators due to the plant’s long history of agricultural manipulation. In addition to basic natural history of the cacao tree and the relationship between cacao production systems and the preservation of the rain forest, Young also presents a history of the use of cacao, from the archaeological evidence of Mesoamerica to contemporary evidence of therelationship between chocolate consumption and mental and physical health. A rich concoction of cultural and natural history, archaeological evidence, botanical research, environmental activism, and lush descriptions of a contemporary adventurer’s encounters with tropical wonders, "The Chocolate Tree" offers an appreciation of the plant and the environment that provide us with this Mayan "food of the gods." |
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Trees of Brazil, Including: Kapok, Theobroma Cacao, Cashew, Guarana, Ochroma Pyramidale, Acca Sellowiana, Brazil Nut, Genipa Ameri $28.21 Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Hephaestus Books continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge. This particular book is a collaboration focused on Trees of Brazil. |
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Native Crops of Colombi : Cashew, Theobroma Cacao, Brazil Nut, Physalis Peruviana, Hoja Santa, Naranjilla, Fique, Chicle, Arracacha $11.74 No Synopsis Available |
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Cacao $4.99 We believe it is important to preserve what makes music special, and make it easy to craft listening experiences. At MOG, browse millions songs and play them instantly. Or just turn on radio where you can stop and replay songs. You can also create playlists for any occasion, and even download songs to your mobile. We are dedicated to employing the cleanest but most powerful technology so you can enjoy music as much as ever. |
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Fruity Cacao, 8oz, Organic (cacao beans with cacao fruit) $14.95 Fruity Cacao, 8oz, Organic (cacao beans with cacao fruit) |
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igourmet Organic Cacao Nibs $13.99 Organic Cacao Nibs |
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Cacao Fat $40 Download the Cacao Fat font for Mac or Windows in OpenType, TrueType or PostScript format. |
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Cacao Plain $40 Download the Cacao Plain font for Mac or Windows in OpenType, TrueType or PostScript format. |
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Oundjibipa-mama, Gagnoa, Ivory Coast. – James L. Stanfield $169 A cacao tree (Genus: Theobroma; species: cacao) laden with fat yellow seed pods fills the fore- ground of this frame. The trees bark has light splotches, an d the ground around the tree is car- peted |
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Gagnoa, Ivory Coast. – James L. Stanfield $169 This frame is filled with cocoa bean pods (Genus: Theobroma; species: cacao) of varying shades of yellow, green, and red. These pods await split- ting and pr ocessing. |
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Cacao (Chocolate) Powder, RAW, 2.5-lbs, Organic $49.95 Cacao RAW 2.5LB |
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Cacao Nibs, 5 Lbs, Organic, Raw $40 Cacao Nibs 5LB |
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Cacao Nibs, 10 Lbs, Organic, Raw $40 Cacao Nibs 10LB |
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Cacao Powder, RAW. 10 Lbs, Organic $40 Cacao Pwdr 10LB |
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Cacao Beans, 1 LB, Organic, Raw $25.95 Cacao Beans 1LB |
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Cacao Beans, 2.5 Lbs, Organic, Raw $40 Cacao Bean 2.5# |
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Cacao Beans, 5 Lbs, Organic, Raw $40 Cacao Beans 5# |